Spicy Grilled Shrimp Rolls With Creole Spicy Paste |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Recipe by Grace Parisi, from: Grilling Guide/Speedy Rubs, Pastes, & Sauces. This recipe originally appeared in June, 2006. This looks awesome! Can't wait to have the right company to try it! Ingredients:
2 garlic cloves |
1/2 small onion, coarsely chopped |
1 jalapeno, halved lengthwise and seeded |
1 tablespoon flat leaf parsley |
1 teaspoon thyme leaves |
1/2 medium green bell pepper, coarsely chopped |
1/2 teaspoon kosher salt |
1/2 teaspoon cayenne pepper |
1/2 teaspoon fresh ground black pepper |
2 tablespoons vegetable oil |
1 lb shelled and deveined jumbo shrimp, butterflied |
1/4 cup creole seasoning, paste |
1 tablespoon creole seasoning, paste |
2 tablespoons vegetable oil |
1/4 cup mayonnaise |
1 celery rib, finely chopped |
1 tablespoon finely chopped celery leaves |
2 sour gherkins, finely chopped (2 tablespoons) |
4 hot dog buns |
Directions:
1. MAKE SPICY PASTE:.
2. In a food processor puree the garlic, onion, jalapeno,arsley & thyme.
3. Add the bell pepper, salt, cayenne, and black pepper and pulse until finely chopped.
4. Transfer to a bowl and stir in oil.
5. MAKE THE SHRIMP ROLLS:.
6. Light a grill.
7. In a medium bowl, toss the shrimp with 1/4 cup of the spice paste and the oil and let stand for 10 minutes.
8. Meanwhile, in a bowl, mix the mayonnaise, celery, celery leaves, gherkins and the remaining 1 tablespoon of paste; refrigerate.
9. Grill the shrimp over high heat until pink and charred in spots, about 2 minutes.
10. Transfer to a plate and freeze just until cooled, about 5 minutes.
11. Chop the shrimp and stir it into the mayonnaise.
12. Mound the shrimp salad in the buns and serve.
13. *Make the paste up to 3 days ahead and keep well refrigerated.
14. **Lemony, full-bodied Sémillon: 2005 Peter Lehmann.
15. ***Mix some paste into mayonnaise to use in chicken ot tuna salad; use on steak, chicken or pork.
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